Gilthead sea bream in banana leaves with plantain salad


The chilli-marinated fish is baked in banana leaves and then served with a deep-fried plantain and okra salad.


For the sea bream

For the plantain salad

  • 55g/2oz red onions, thinly sliced
  • 1 small head of fennel, thinly sliced
  • pinch of demerara sugar
  • 3 tbsp olive oil, plus extra for deep-frying
  • 250g/9oz plantain, thickly sliced
  • 85g/3oz okra, thickly sliced
  • 2 yellow or red chicory, thinly sliced
  • 50g/1¾oz cashew nuts, toasted
  • 5g fresh flatleaf parsley leaves
  • ¼ lemon, juice only
  • 1 lime, cut in half
  • salt and freshly ground black pepper